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Rosemary broth with chicken and fennel
 
 
4 ServingsPTM25 min

Rosemary broth with chicken and fennel


A tasty recipe. The starter contains the following ingredients: poultry, chicken breasts, fennel, garlic, chicken stock, olive oil, fresh rosemary (15 g) and white vermouth.

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Directions

  1. Cut chicken fillets into thin strips.
  2. Clean fennel, halve and cut into thin strips.
  3. Peel garlic.
  4. Bring 1 1/2 liters of water to the boil in pan.
  5. Top up the bouillon tablets.
  6. wok heating.
  7. Drain oil over pan bottom.
  8. Chicken in wokkenoen, garlic on top pressing and stirring for approx.
  9. 2 minutes.
  10. Broth in wokkenschenken.
  11. Add strips of fennel and rosemary (4 sticks for garnishing).
  12. Place the lid on the wok and add about 10 minutes on low heat.
  13. Remove rosemary from stock, stir in vermouth.
  14. Broth the broth over four deep plates.
  15. Place a sprig of rosemary in each plate..


Nutrition

170Calories
Sodium2% DV55mg
Fat15% DV10g
Protein28% DV14g
Carbs1% DV4g
Fiber4% DV1g

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